Sadly we are nearing the end of BBQ season. Traumatizing, I know. Who doesn’t like the fact that with a BBQ there are almost no dishes and all you really have to do to clean up is scrub the racks and put the cover back on. Normally the BBQ is my husbands domain, as I think it is for almost every man (at least they like to think so lol). I will not take away from my husbands BBQ skills because they are very good and I always love it when he cooks something up for me. However, I am not entirely sure when this gender role was established in our society.
For the most part, our society associates women with cooking in a kitchen and men at the BBQ cooking on an open flame as a more or less traditional role. You can almost picture it can’t you?! That stereotypical image of a woman in her kitchen surrounded by her friends while she cooks and sips her wine, oh and don’t forget the gossip that is unfolding as well. Meanwhile… the husband is outside in the yard, proudly standing in front of his BBQ, wielding tongs in one hand and a cold beer in the other while reliving sports greatest moments with his buddies to the smell of sizzling steak. Personally I think it goes back to the time of cavemen. Picture the cavewoman, sweeping up the cave to make it tidy and prepping her foraged food while the caveman proudly comes home with his kill just in time to roast it over a flame. Yup, I am going with that one, that’s where all this stems from lol. Since we are eating Paleo right now or in some circles “like a caveman” that explanation just seems to fit even more.
All stories and theories aside, lets get to last nights dinner of Cedar Plank Salmon. I did not abide by the traditional gender roles described above however and I took charge of the BBQ. Who says women can’t grill huh? 🙂
- 1/2 Salmon (filleted and approximately 14″ long with skin on)
- 1 Cedar Plank
- 4 Tbsp Fresh Dill (finely chopped)
- 4 1/2 Tbsp Spicy Brown Mustard
- 1/2 Tbsp Honey or Agave Syrup *optional for strict paleo
- Juice from 1/2 Lemon
- 1 Clove Garlic (minced)
- 1 Tsp Pepper
- 4 Tbsp Water
- 2 Tsp Olive Oil
- Soak your plank in water for at least 2 hours. (If you do not do this it will burn on the grill)
- Rinse your Salmon and place it skin down on the plank.
- Pat it dry with paper towel.
- In a bowl mix the dill, mustard, lemon juice, garlic, pepper, water and olive oil.
- Pour your mixture over the Salmon making sure it is covered evenly and on the sides as well.
- Heat up the BBQ and leave it on a low setting. Check on it every couple of minutes to make sure the cedar isn’t burning.
- Place your plank with the Salmon onto the bottom rack and cook for 20 – 25 mins. Time will vary depending on how thick the Salmon is. After 20 minutes you can gently cut into the thickest part of the fish. If it flakes away nicely it is done. If not leave it in for a bit longer.
As promised here is my recipe for a No Mayo Coleslaw.
I started making this when we were eating Paleo and I have continued to make it this way. As opposed to a heavy mayo dressing, this offers a nice lighter and fresher tasting alternative that is great especially now during the warmer months.
- 1/2 Small White Cabbage (chopped)
- 1/2 Small Red Cabbage (chopped)
- 1 Handful Italian Parsley (chopped)
- 1/2 Medium Leek (chopped)
- Juice from 1/2 Lemon
- 2 Tsp White Wine Vinegar
- 1 1/2 Tbsp Spicy Brown Mustard
- 1 1/2 Tbsp Olive Oil
- 1 Large Garlic Clove (minced)
- Salt & Pepper to taste
- In a large bowl combine your chopped cabbages and add a little bit of salt over it.
- *Optional Tip* Using your hands squeeze the cabbage. This will make it softer.
- Add in your parsley and leeks.
- In a small bowl combine the lemon, vinegar, mustard, oil, garlic and some pepper. Mix it up until it is smooth.
- Pour onto your cabbage and mix.